Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions.

Addition of 0.3% (w/w) of potassium sorbate (a permitted food additive) coupled with a reduction of pH from 7 to 6 or 5.5, resulted in a dramatic decrease in the survival of two S. aureus strains inoculated (10(8) c.f.u./ml) in laboratory media supplemented with sugar (227 g sugar/100 g water) and i...

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Autores principales:	Chirife, J., Herszage, L., Joseph, A., Kohn, E.S.
Formato:	JOUR
Materias:	food additive hypertonic solution sorbic acid sucrose article comparative study drug effect growth, development and aging osmolarity pH Staphylococcus aureus Food Additives Hydrogen-Ion Concentration Hypertonic Solutions Osmolar Concentration Sorbic Acid Sucrose
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03257541_v25_n2_p80_Chirife
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_03257541_v25_n2_p80_Chirife
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spelling	todo:paper_03257541_v25_n2_p80_Chirife2023-10-03T15:23:59Z Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions. Chirife, J. Herszage, L. Joseph, A. Kohn, E.S. food additive hypertonic solution sorbic acid sucrose article comparative study drug effect growth, development and aging osmolarity pH Staphylococcus aureus Food Additives Hydrogen-Ion Concentration Hypertonic Solutions Osmolar Concentration Sorbic Acid Staphylococcus aureus Sucrose Addition of 0.3% (w/w) of potassium sorbate (a permitted food additive) coupled with a reduction of pH from 7 to 6 or 5.5, resulted in a dramatic decrease in the survival of two S. aureus strains inoculated (10(8) c.f.u./ml) in laboratory media supplemented with sugar (227 g sugar/100 g water) and incubated at 35 degrees C. These in vitro results may be of potential value to improve the efficacy of sugar therapy for the treatment of certain infected wounds; however, clinical trials are needed to confirm these findings. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03257541_v25_n2_p80_Chirife
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	food additive hypertonic solution sorbic acid sucrose article comparative study drug effect growth, development and aging osmolarity pH Staphylococcus aureus Food Additives Hydrogen-Ion Concentration Hypertonic Solutions Osmolar Concentration Sorbic Acid Staphylococcus aureus Sucrose
spellingShingle	food additive hypertonic solution sorbic acid sucrose article comparative study drug effect growth, development and aging osmolarity pH Staphylococcus aureus Food Additives Hydrogen-Ion Concentration Hypertonic Solutions Osmolar Concentration Sorbic Acid Staphylococcus aureus Sucrose Chirife, J. Herszage, L. Joseph, A. Kohn, E.S. Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions.
topic_facet	food additive hypertonic solution sorbic acid sucrose article comparative study drug effect growth, development and aging osmolarity pH Staphylococcus aureus Food Additives Hydrogen-Ion Concentration Hypertonic Solutions Osmolar Concentration Sorbic Acid Staphylococcus aureus Sucrose
description	Addition of 0.3% (w/w) of potassium sorbate (a permitted food additive) coupled with a reduction of pH from 7 to 6 or 5.5, resulted in a dramatic decrease in the survival of two S. aureus strains inoculated (10(8) c.f.u./ml) in laboratory media supplemented with sugar (227 g sugar/100 g water) and incubated at 35 degrees C. These in vitro results may be of potential value to improve the efficacy of sugar therapy for the treatment of certain infected wounds; however, clinical trials are needed to confirm these findings.
format	JOUR
author	Chirife, J. Herszage, L. Joseph, A. Kohn, E.S.
author_facet	Chirife, J. Herszage, L. Joseph, A. Kohn, E.S.
author_sort	Chirife, J.
title	Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions.
title_short	Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions.
title_full	Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions.
title_fullStr	Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions.
title_full_unstemmed	Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions.
title_sort	effect of potassium sorbate and ph on the survival of staphylococcus aureus in saturated sugar solutions.
url	http://hdl.handle.net/20.500.12110/paper_03257541_v25_n2_p80_Chirife
work_keys_str_mv	AT chirifej effectofpotassiumsorbateandphonthesurvivalofstaphylococcusaureusinsaturatedsugarsolutions AT herszagel effectofpotassiumsorbateandphonthesurvivalofstaphylococcusaureusinsaturatedsugarsolutions AT josepha effectofpotassiumsorbateandphonthesurvivalofstaphylococcusaureusinsaturatedsugarsolutions AT kohnes effectofpotassiumsorbateandphonthesurvivalofstaphylococcusaureusinsaturatedsugarsolutions
_version_	1807315807690031104

Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions.

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